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Recipes for men: Tackle brunch with this Asian breakfast omelette

By: Brian Kennett

This recipe by EL’s resident foodie Brian Kennett completes our trilogy of awesome Asian-fusion dishes, following his Asian Beef Carpaccio and Asian Beef Tacos. Rip into it, Brian!


This dish is (slightly) inspired by one of my all-time food heroes, the legend that is Gordon Ramsay. His version was North African in style, but because I live in Singapore I’ve tweaked it accordingly. It’s a superb dish for all the family, and that’s exactly who I cooked it for during a recent breakfast – even my two-year-old baby ate it, and that, frankly, is a damn good sign.

OK here we go. This recipe was for four normal-sized humans and one baby; adjust the amounts if required.

You will need:

  • 4 eggs
  • 4 big strips of bacon, sliced into bite-sized pieces;
  • 2 red onions roughly chopped;
  • 4-5 one-inch slices of French loaf, cut into cubes to use as croutons
  • 1 red and 1 yellow capsicum, topped and tailed, seeds removed, and roughly chopped;
  • 5 vine tomatoes cut into quarters;
  • 1 roughly chopped chilli (that’s if you want the heat in there – I left it out because my baby was having the dish too);
  • 1 tablespoon of roughly chopped garlic;
  • 1 teaspoon of ground coriander;
  • 1 pinch of paprika;
  • 1 good pinch of salt and pepper.


Take a good-sized pan, one that has a lid. Get that on the heat and when it’s nicely hot, in with some olive oil, the bacon, the garlic, the onion and the croutons. Keep moving them about. The croutons will absorb all the bacony goodness and flavour, and should start to toast and crisp up, as should the bacon. You just know this is going to be good, don’t you? If it dries up too much, drizzle in a little more olive oil.

Once you have all the nice crispy bacon and toasted croutons, in goes the capsicum, the tomatoes, chilli (if you’re adding it), ground coriander and that all-important pinch of salt and pepper.

You want to occasionally move this round in the pan so as not to have anything sticking or burning. And you really don’t want to overcook the vegetables as there’s still a final step to come.

With the back of a big spoon, make some indentations in the mix, one ‘well’ per egg. Make sure the wells are evenly spread – one per person – then crack the eggs one at a time into the wells. Add the lid and leave this alone for about four or five minutes on a slightly reduced heat. The eggs will now cook almost like a poached egg in the mixture by steaming from the top and frying from the bottom. How cool is that?

As a final touch, simply rip up a handful of fresh coriander and sprinkle it over the top of the mixture and eggs, and then dust the lot with a little smoked paprika. Take the pan to the table and serve even portions with a spatula.

This is a bloody nice breakfast by anyone’s standards – and, just quietly, a superb hangover cure to boot!

To read more of Brian’s recipes, along with restaurant reviews and more, check out more recipes for men on our site.